Chase Your Cold Away And Use Up Your Leftovers Soup

• 1 cup Rainbow Rotini
• 4 pieces Frozen Chicken Tenders, Or Leftover Chicken
• 2 cups Homemade Chicken Stock, Or Store Bought
• 1 cup Hot Water
• 1/4 cups White Onion, Chopped
• 1 whole Stalk Celery, Finely Chopped
• 1 whole Small Carrot, Grated
• 2 cups Leftover Creamed Peas And Potatoes
• 1/2 teaspoons Poultry Seasoning
• Salt And Pepper, to taste
• 1 clove Garlic

1. Start by cooking your rotini according to the package directions.
2. In a large pot, add the stock and water. Add the onion, celery, and carrot, and simmer until soft.
3. While the stock is simmering, cook your chicken in a frying pan over medium heat, with some canola oil. While it's cooking, break it up into thin strips. (What I used was frozen pieces of chicken tenders, so it took about 15 minutes to cook.)
4. Add the cooked pasta and chicken to the stock, and stir in the leftover creamed peas and potatoes. Allow the potatoes to heat through, and add in the seasonings, and lastly, the fresh garlic. Allow the garlic to warm through, and serve immediately.

rotini, chicken, chicken, water, ubc, stalk celery, carrot, potatoes, poultry seasoning, salt, clove garlic

Taken from tastykitchen.com/recipes/soups/chase-your-cold-away-and-use-up-your-leftovers-soup/ (may not work)